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Creamy Corn and Garlic Risotto

creamy corn and garlic risotto Side
Creamy Corn and Garlic Risotto
  • Prep 5 min
  • Total 32 min
  • Ingredients 7
  • Servings 4

Enjoy a new version of creamy risotto with corn and cheese. MORE + LESS -

Ingredients

3 3/4
cups vegetable broth
4
cloves garlic, finely chopped
1
cup uncooked Arborio rice
1
bag (12 oz) frozen corn
1/2
cup grated Parmesan cheese
1/3
cup shredded mozzarella cheese
1/4
cup chopped fresh parsley

Directions

Hide Images
  • 1
    Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
  • 2
    Stir in rice and corn. Cook 1 minute, stirring occasionally.
  • 3
    Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

Expert Tips

  • Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe.
  • Serve risotto with a Caesar salad and French bread for an easy weeknight meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
60
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Enjoy a new version of creamy risotto with corn and cheese.

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